Sauteed Mushrooms / Funghi Trifolati
In Tuscany mushrooms are often sold with mentuccia or nepitella, sort of a wild cross between mint and oregano.
- 2 pounds fresh field mushrooms, stemmed and wiped clean
- 5 tablespoons Extra Virgin olive oil
- 2 cloves garlic, quartered
- 1/4 cup white wine
- 1 small bunch parsley, coarsely chopped
- Salt and pepper
- 1 1/2 tablespoons dried oregano
- 1 *Nepitella, one small container if dried;bunch if fresh
- 1 *Mentuccia, one small container if dried;bunch if fresh
- Slice the mushrooms thinly and set aside.
- Heat the olive oil in a large sauté pan and add the garlic. Cook until the garlic is fragrant. Add the mushrooms and cook quickly for a few minutes over medium high heat.
- Reduce the heat and pour in the white wine. Cover the pan and braise the mushrooms until they are soft. Season with salt and pepper and sprinkle with chopped herbs.
- Serve immediately.
- *These herbs may not be readily available. You may substitute fresh or dried oregano instead.
This recipe was featured on Season 21 - Episode 2112.
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